Best 4 5 Star Nachos Recipes

Nachos, a beloved Tex-Mex dish, is a symphony of flavors and textures that brings people together. Crispy tortilla chips play the base note, topped with a chorus of savory ingredients like melted cheese, seasoned ground beef, tangy salsa, and cool sour cream. This recipe collection takes nachos to the next level with five distinct variations, each offering a unique twist on the classic.

1. **Loaded Nachos**: Indulge in the ultimate nacho experience with this fully loaded recipe. Layers of tortilla chips, seasoned beef, gooey cheese, diced tomatoes, pickled jalapenos, creamy avocado, and a dollop of sour cream create a delightful medley of flavors and textures.

2. **Black Bean Nachos**: For a vegetarian twist, these nachos feature protein-packed black beans instead of beef. Roasted corn and bell peppers add a vibrant sweetness, while a creamy avocado-cilantro sauce provides a refreshing balance to the spicy salsa and melted cheese.

3. **Sweet Potato Nachos**: These nachos offer a healthier alternative without compromising on taste. Crispy sweet potato rounds serve as the base for a fiesta of black beans, roasted vegetables, crumbled feta cheese, and a zesty yogurt-tahini sauce.

4. **Pulled Pork Nachos**: Succulent pulled pork takes center stage in this hearty nacho recipe. Topped with a tangy barbecue sauce, crispy bacon, pickled onions, and a blend of melted cheeses, these nachos are sure to satisfy any barbecue lover.

5. **Chicken Fajita Nachos**: Experience the flavors of a classic chicken fajita in nacho form. Tender chicken strips, sautéed peppers and onions, gooey cheese, and a dollop of guacamole come together to create a fiesta in every bite.

Let's cook with our recipes!

5-STAR NACHOS

5-Star Nachos image

Provided by Food Network

Categories appetizer

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 31

Ingredients

One 12-ounce bag yellow corn tortilla chips
Sunny's 5-Star Nacho Meat, recipe follows
Anne Burrell's Pickled Onions, recipe follows
Jeff's Nacho Cheese Sauce, recipe follows
Geoffrey's Grilled Shishito Peppers, recipe follows
One 8-ounce container Mexican crema
1 avocado, cubed
Fresh cilantro leaves, for garnish
8 ounces Mexican chorizo, casing removed
1 tablespoon olive oil
8 ounces (80/20) ground beef chuck
1/4 cup chopped white onions
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 cup red wine vinegar
1 tablespoon kosher salt
1/2 teaspoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
Three 14.5-ounce cans evaporated milk
12 ounces sharp Cheddar, grated
12 ounces Monterey Jack, grated
3 tablespoons cornstarch
2 tablespoons chipotle in adobo, sauce only
Kosher salt and freshly ground black pepper
2 cups shishito peppers
Extra-virgin olive oil, for drizzling
Kosher or flaky sea salt
Togarashi spice, for seasoning
Toasted sesame oil, for drizzling

Steps:

Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
Place the chorizo in a mini chop and blitz to break down.
Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

SUPER NACHOS

Super Nachos image

For a loaded appetizer, try Rachael Ray's Super Nachos recipe with pico de gallo, beef, beans, cheese and more, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 30m

Yield 4 entree servings

Number Of Ingredients 26

Ingredients

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
Salt
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 can black beans, 15 ounces, drained
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado, dressed with lemon juice
Hot pepper sauces

Steps:

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

5 STAR VEGAS NACHOS

5 Star Vegas Nachos image

We went to Vegas on our vacation and I had these nachos. Ok--I swooned, was in dreamland. I did come to long enough to ask if I could speak to the chef. He didn't give me exact amounts, but more or less let me know. We were served this with chives and black olives. (They are to die for.) The one thing he said to me was about mixing the cheese with the beans. To me this was foreign, but he knew what he was doing.

Provided by STARTERWIFE

Categories Mexican

Time 15m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) bag nacho chips
1 (16 ounce) can refried beans
8 ounces cream cheese
1 (8 ounce) jar chunky salsa
chopped jalapeno (optional)
1/2 cup sliced black olives (optional)

Steps:

Lightly mix warm cream cheese and beans and salsa in bowl--spray a cookie sheeet and layer chips.
Put about 1 tablespoon on a chip.
Set into oven at 350°F for about 10-15 minutes, until all is melted.
Take out.
Let set a few minutes.
Top with your favorite dressings, like chopped green onion and black olives.
Eat.
Enjoy.

Nutrition Facts : Calories 186.5, Fat 11.5, SaturatedFat 8.7, Cholesterol 15.4, Sodium 387, Carbohydrate 17.6, Fiber 1.6, Sugar 0.4, Protein 3.8

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

The Most Awesome Grande Nachos in the World! image

On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.

Provided by Eric Walker

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (12 ounce) bag tortilla chips, low fat
2 lbs extra lean ground beef
1 large tomatoes, chopped 1/4 inch chunks
1 medium onion, chopped 1/4 inch chunks
1 (2 1/4 ounce) can sliced green olives
1 (2 1/4 ounce) can sliced black olives
1/2 cup coarsely chopped mushroom
0.5 (8 ounce) container light sour cream (more for the light hearty)
Trappey's jalapenos (the most important Ingredient, not only do they have heat but the best tasting jalapeno's I have eve)
1 (16 ounce) can fat-free refried beans
3 (1 ounce) packages Ortega taco seasoning
2 cups water
1 (1 ounce) can chopped green chili
1 medium onion, finely chopped (may omit)
1 (12 ounce) jar Ortega medium cheese sauce (warmed)
1/4 head medium chopped lettuce

Steps:

Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
Return to skillet with water, beans, taco seasoning, onion and green chilies.
Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
Reduce heat cover and simmer 10 minutes stirring every couple minutes.
The construction.
On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
Now pour over WARMED cheese sauce.
Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
You should also consider topping with some of my guacamole.
You are welcome.

Tips:

When choosing tortilla chips, opt for sturdy ones that can hold up to the toppings without breaking.
Use a variety of toppings to create a flavorful and visually appealing nacho platter. Some popular options include cheese, sour cream, guacamole, salsa, Pico de gallo, and jalapeños.
Don't be afraid to experiment with different flavor combinations. For example, try using a spicy salsa with a creamy guacamole, or a tangy Pico de gallo with a mild cheese.
Keep your nachos warm by placing them in a preheated oven or under a broiler for a few minutes before serving.
Serve nachos with your favorite dipping sauces, such as salsa, guacamole, or sour cream.

Conclusion:

Nachos are a delicious and versatile dish that can be enjoyed by people of all ages. With a few simple ingredients, you can create a nacho platter that is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy snack or appetizer, give nachos a try. You won't be disappointed!